In a report by consultancy firm Frost and Sullivan, the value of China's food emulsifier market is expected to grow to €135m by 2013 from just €51m in 2006. The group found that growing obesity concerns as well as an overall increase in food production throughout the country were making emulsifiers an increasingly important product to processors. Low-fat foods in particular were singled out for driving the trend, due to the applications of emulsifiers in substituting stability and viscosity lost in the process of fat reduction. In order to get the most from these applications, processors have been found to turn increasingly to a variety of different emulsifiers to mimic scientific formulas. Due to this trend, Frost and Sullivan added that it expected the market to be driven by innovation for multifunctional emulsifiers that can streamline processing time and costs. The group added that companies who hoped to lead the sector were likely to need increased investments in the country to not only expand and develop it ranges, but also its distribution networks.